When the dough doesn’t come right: a few tips to get out from the impasse

Let’s get to the point now: dough that doesn’t torque. I faced this problem last week, when preparing the dough for colomba, the Italian Easter’s cake. I have been preparing complex dough, like that of panettone or colomba, since two years and I never got in trouble with torquing, till the other day. I was in the first step of preparation, when the fats haven’t been added yet, but the dough didn’t torque. Level of anxiety was rising, along with panic and desperation…did you get with mood? How that happened? It never occurred to me! What I was going to post on Thursday? “Sorry, folks, but my dough didn’t come right. Forget about colomba this year, we will talk about that next Easter” :P

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